Quinoa with Asparagus
PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
1 cup (200 g) quinoa, rinsed and drained, or brown rice
1 tablespoon (15 ml) olive oil
1 small red onion, thinly sliced
1/2 cup (125 ml) homemade or low-sodium vegetable or chicken stock
3/4 pound (400 g) asparagus spears, trimmed, cut into 2 inch (5 cm) pieces
1 cup (150 g) fresh or thawed frozen peas
lemon wedges, to serve
1 Put the quinoa (or brown rice) and 2 cups (500 ml) water in a small saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes, or until all the water has been absorbed (cook 30 minutes for brown rice).
2 Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the onion and cook for about 4 minutes, or until lightly browned. Add the stock, asparagus and peas and cook for 5 minutes, or until just tender.
3 Add the quinoa and stir to mix well. Serve immediately with the lemon wedges on the side.
|Quinoa with Asparagus|